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Lamb Moussaka

Lamb Moussaka

with Parmesan & Oregano

One of our favourite things to do at HelloFresh is take a classic traditional dish and make it achievable on a weeknight. This deconstructed moussaka is a perfect example. The béchamel sauce is optional - but you’d be crazy not to give it a try! This creamy sauce marries all the layers together beautifully.

Allergens:
Milk
Gluten
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1

eggplant

1

brown onion

1 clove

garlic

1 tsp

dried oregano

1 tsp

cinnamon

300 g

lamb mince

1 tub

tomato paste

1 tin

diced tomatoes

1 block

Parmesan cheese

1 bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

1 tbs

butter

1 tbs

plain flour

1 cup

milk

Nutritional Values

per serving
Calories2500 kcal
Fat28.1 g
of which saturates12 g
Carbohydrate33.6 g
of which sugars24.9 g
Protein47.9 g
Sodium384 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Baking Paper
Baking Tray
Pan
Saucepan
Whisk

Cooking Steps

Cut the eggplant into 1 cm thick rounds
1

Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, cut the eggplant into 1 cm thick rounds. Finely chop the brown onion and peel and crush the garlic. Finely grate the Parmesan cheese and wash the mixed salad leaves.

Bake the eggplant
2

Rub the olive oil into the flesh of the eggplant slices and season with a generous pinch of salt. Place in a single layer on a lined oven tray. Cook in the oven for 30-35 minutes or until soft and slightly charred.

Simmer the mixture
3

Meanwhile, heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic, dried oregano and cinnamon and cook, stirring, for 1 minute or until fragrant. Add the lamb mince and cook, breaking up with a wooden spoon for 3-4 minutes or until browned. Add the tomato paste and cook, stirring, for 1 minute and then add the diced tomatoes. Bring to the boil and then reduce the heat to medium-low and simmer, covered, for 15-20 minutes.

Slowly add the milk
4

Note: This step is optional. While the lamb sauce is simmering prepare the béchamel sauce. Melt the butter in a small saucepan over a medium-high heat. Add the plain flour and cook, stirring, for 1-2 minutes or until bubbling. Remove from the heat. Slowly add the milk whisking constantly until the mixture is smooth. Return to the heat. Cook, stirring with a wooden spoon, for 5-6 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from the heat and stir through the Parmesan cheese (reserving a little for garnish). Tip: Refrigerate any extra béchamel sauce in a container for up to 3 days in the fridge.

5

To serve, layer eggplant slices with some béchamel sauce and the cinnamon lamb sauce. Sprinkle with extra Parmesan cheese. Serve with the mixed salad leaves.

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